Skin on pork shoulder...

[BigAsh]

Did a 10 lb skin-on pork shoulder for a wine party I had on saturday (Italian-themed)...Boned it, stuffed it with minced onion, garlic, fennel seeds and rosemary....300 degree oven for about 5 hours, then ramped up oven to 500 for 20 minutes to crisp up the skin....and man, did it crisp up!!....pulled it and cracked up the skin with it...served it with a grilled veg salad with fig balsamic and sharp provolone...lots of Italian apps, cheeses, etc....24 bottles of wine later, successful party!!